Acorn Squash Stuffed with Almond-Apple-Cherry Rice

When I first saw this recipe, it looked intimidating for some reason and sounded weird, but it turned out to be a wonderful vegetarian dinner. It was pretty easy and Kerry didn't even miss the meat :).

1cu. brown basmati rice (prepare according to package)

Cooking Spray

2 acorn squashes, halved and seeded

1Tb. olive oil

1 onion minced

1/3cu. chopped almonds

1/4tsp. minced garlic

1/4tsp. salt

1 unpeeled apple, chopped

1/4cu. dried cherries

Cook Rice according to package (basmati usually takes 30-40min.)

Preheat oven to 400F. Line a baking sheet with foil and spritz with cooking spray. Place squash on sheet, cut side down. Roast for 35-40min or until you can pierce skin easily with a fork. Remove from oven and set aside.

While squash and rice are cooking, heat skillet over med heat, add olive oil and swirl to coat. Add onion and cook stirring often, for about 7min. Add almonds and cook stirring frequently for 5-7min. Stir in garlic and salt and cook for 5min. Remove from heat. Fluff rice and transfer to bowl. Add skillet mixture, apples and cherries to rice and stir to combine. Spoon mixture into squash.